Recipes using Fresh Baby Ginger

USDA Certified Organic Ginger from Windcrest Farm

Classic Japanese Steak House Salad Dressing
Ginger Candy, Ginger Syrup and Ginger Sugar

Quick Ginger Syrup
Ginger Infusion
Gari (Pickled Ginger)

Classic Japanese Steak House Salad Dressing

This delicious dressing is quick and easy because you don't need to peel baby ginger like you would a mature ginger root.


  • 3 Tbsp. minced onion
  • 3 Tbsp. oil
  • 2 Tbsp. raspberry vinegar
  • 3 Tbsp. finely minced baby ginger
  • 2 Tbsp. ketchup
  • 1 Tbsp. soy sauce
  • 1/2 clove minced garlic
  • Sea salt and cracked pepper to taste

Combine onion, oil, vinegar, ginger, ketchup, soy sauce, garlic, salt and pepper in a blender and process until combined.Spoon over a plate of your favorite mixed greens.

Ginger Candy, Ginger Syrup and Ginger Sugar


  • Nonstick spray
  • 1 pound fresh baby ginger
  • 5 cups water
  • Approximately 1 pound organic sugar

Spray a cooling rack with nonstick spray and set it in a sheet pan lined with parchment paper.

Slice the fresh ginger into 1/8-inch thick slices using a mandolin or knife.

Place the ginger slices into a 4-quart saucepan with 5 cups of water and set over medium-high heat. Cover the pan and cook until the ginger is tender. Because baby ginger is less fibrous than mature ginger, the cook time is quicker!

Transfer the ginger to a colander to drain and reserve all of the cooking liquid.

Weigh the ginger and measure out an equal amount of organic sugar.

Return the ginger to the pan, add 1/4 cup of the reserved cooking liquid and add the sugar. Set over medium to high heat and bring to a boil, stirring frequently. Reduce the heat, continue to stir frequently until the sugar begins to recrystallize (approximately 20 minutes).

Transfer the ginger immediately to the cooling rack and spread to separate the individual pieces. Once completely cool, store in an airtight container.

Save the sugar that drops beneath the cooling rack and use to top baked goods, sprinkled over ice cream or to sweeten coffee.

Save the remaining cooking liquid for a ginger syrup.

Quick Ginger Syrup

Add this syrup to hot and iced tea, lemonade, sparkling water or as cocktail ingredient!


  • 1/4 pound ginger, thinly sliced (about 3/4 cup)
  • 1 cup organic sugar
  • 1 cup water

Bring ginger, sugar, and water to a simmer in a small heavy saucepan over medium-low heat, stirring until sugar has dissolved, then gently simmer, uncovered, for 30 minutes. Strain out the ginger pieces and reserve the ginger for another use. Cool the syrup to room temperature, bottle, and refrigerate. Enjoy!

Ginger Infusion

Transferring the flavor and health benefits of ginger into a tasty liqueur is simple! Similar to preparing aromatic perfumes and medicinal tinctures, liqueurs can be prepared by simply chopping up a few ingredients,adding alcohol and waiting a few days.

As a base for our homemade ginger liqueur, we choose to use vodka, a neutral grain alcohol which doesn't interfere with the ginger flavor. Brandy or other high proof alcohols can be substituted for different flavor profiles. Once you see how easy this recipe is, you may want to experiment! We added vanilla beans and lemon zest to this recipe as complementary flavors to round out ginger's spicy flavor, but we have also made plenty of straight ginger infused vodka (for medicinal purposes, of course). Orange zest can be substituted for the lemon if you would prefer a more subtle citrus flavor.

This is a quick and easy recipe that makes a great gift for you or someone you love!


  • 1/3 cup fresh baby ginger root, finely chopped (I use a food processor.)
  • 1/2 cup organic sugar (If it's not certified organic or specifically says "Cane Sugar", it's probably from sugar beets, a GMO crop!)
  • 1/2 vanilla bean, sliced down the middle and seeds removed
  • 16 oz vodka (Doesn't have to be a top brand, but please buy only brands in a glass bottle!)
  • Lemon or orange peel


In a quart sized mason jar add the ginger, sugar, vanilla bean, vodka and citrus peel. Shake vigorously and put it on a shelf for two days. Shake once or twice every day.

Remove the vanilla bean after the second day, recap and let the mixture sit for another 3-4 days and continue to shake once or twice each day.

Strain out the solids through a fine mesh strainer. Press or squeeze the ginger to recover as much liquid as possible. Filter the remaining liquid through two coffee filters. Replace the filters during the process when they become clogged.

Bottle and let your ginger liqueur sit for an extra day to mellow the flavor.

Sip your ginger liqueur straight, mix into your favorite cocktail, or create something entirely new!

Gari (Pickled Ginger)

Gari, sometimes called sushi ginger, is the pink pickled ginger served with sushi. Traditionally, pickled ginger is served to cleanse the palate between eating different pieces of sushi, or alternatively before or after the meal. With true Gari, the pink color comes from the pink tips of fresh young ginger, not artificial coloring. Young ginger is also preferred for pickling because the root is tender and easy to slice thinly.

Pickled ginger has many uses other than pairing with sushi. The flavorful ginger pickle brine can be poured into cold noodle sauces, whisked into salad dressings, tossed with salted green beans and peanuts, stir into lemonade or cocktails, and added to braised meat dishes just before serving.


Makes 1 pint jar (about 10 ounces pickled ginger)

  • 12 ounces fresh ginger
  • 1 large red radish (optional for a deeper pink color)
  • 1 1/2 tablespoons kosher salt
  • 1/2 cup rice vinegar
  • 1 cup water
  • 1 1/2 tablespoons granulated sugar (optional)

Thinly slice the fresh ginger on a mandolin or with a knife. Thinly slice the radish,if using.
Salt the ginger and set aside for 30 minutes.
Fill the jar with the and pack tightly.
Make the pickling brine by combining the vinegar, water, and sugar in a small saucepan over high heat and bring to a boil, stirring to dissolve the sugar.
Pour the brine over the ginger to fill the jar within 1/2 inch of the top.
Remove any air bubbles in the bring by gently taping the jar few times, then top off with more pickling brine if necessary.
Seal the jar tightly, let cool to room temperature and refrigerate for at least 48 hours before opening to improve the flavor.

Pickled ginger can be stored in the refrigerator for up to 2 months or pressure-canned for long shelf life.